Mix flour, low-fat curd and egg well, season and knead into a smooth dough. Cover and let rest for half an hour.
Pipe the dough through a spätzle strainer into boiling salted water, wait for the spaetzle to rise and cook for 1 minute.
Remove the spaetzle with a perforated ladle, rinse in cold water and toss in butter before serving.
Preparation Tip:
The spaetzle go very well with ragouts and sauce dishes, especially with beef and game dishes.
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